Kale crisps have become a rather fashionable snack in the past few years, and that’s hardly surprising, given how easy they are to make and how delicious they are to eat. Making your own is a good way to use an excess of kale in the garden, even slightly-past-their-best leaves. They make a great nibble to go with drinks, or you can use them as you would crispy seaweed in salads, or sprinkled on soups.
Preheat the oven to 180°C/Fan 160°C/Gas 4.
Wash the kale and dry well: it will crisp up better if it is very dry. Tear the leaves into bite-sized pieces and place on a baking tray (or two if you’re making a lot – you don’t want to crowd the tray/s).
Trickle over the oil and massage it thoroughly into every nook and cranny of the leaves. Don’t salt them yet – they roast better just with the oil. Spread the leaves out on the tray/s in an even, single layer.
Bake for 10 minutes, then take the tray from the oven and give the leaves a good stir. Return to the oven and bake for a further 5–10 minutes.
The leaves should be crisp but don’t let them get too dark or they will be bitter.
Sprinkle with flaky sea salt and serve.
Dust with a little paprika or some finely grated lemon zest along with the salt.
After massaging in the oil, shake a few splashes of tamari or soy sauce over the leaves; you won’t need much as the flavour
intensifies as the leaves bake.
- Few handfuls of kale, thickest, woody stems removed
- 2–3 tablespoons rapeseed or olive oil
- Flaky sea salt
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